| e365bad6-5f46-46d5-ba4f-311f5d1e0d88 |
ES 3458:2009
|
AW COW MILK – CLOT ON BOILING (C.O.B) TEST
|
MMMM yyyy
|
60.60
⇔ New
|
| 5b12993e-3572-4c62-9a9c-e6333c0a19ff |
ES 3463:2021
|
SWEETENED CONDENSED MILK-SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 88ae97a4-0fb3-4fba-8629-0070300d06ab |
ES 3464:2009
|
EVAPORATED MILK-SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| c6acedbd-d673-4fe9-8a55-25c71c6a46a1 |
ES 3465:2021
|
MILK FAT PRODUCTS - SPECIFICATION
|
MMMM yyyy
|
60.60
⇔ New
|
| 40063da1-a027-4197-8f94-217dbd83da95 |
ES 3471:2009
|
RAW MILK-ALCOHOL TEST
|
MMMM yyyy
|
60.60
⇔ New
|
| 2fc1924f-0aa7-40a6-bb5f-746cd1fcc98a |
ES 3478:2009
|
GUIDELINES FOR THE PRESERVATION OF RAW MILK BY USE OF THE LACTOPEROXIDASE SYSTEM.
|
MMMM yyyy
|
60.60
⇔ New
|
| ae947888-7f7f-4bf1-b5f3-f65d7b0b225b |
ES 563:2001
|
RAW MILK-SEDIMENT TEST
|
MMMM yyyy
|
60.60
⇔ New
|
| 6ddbb33b-014b-4e3d-98fe-53ef448d2533 |
ES 575:2001
|
MILK AND MILK PRODUCTS -GUIDANCE ON THE DETERMINATONN OF ORGANOCHLORINE COMPOUNDS (PESTICIDES) PART1 GENERAL CONSIDERATIONS AND EXTRACTION METHODS
|
MMMM yyyy
|
60.60
⇔ New
|
| 6ed60e14-995b-453f-86e8-76df5f63c9b9 |
ES 576:2001
|
MILK AND MILK PRODUCTS -GUIDANCE ON THE DETERMINATION OF ORGANOCHLORINE COMPOUNDS (PESTICIDES) PART 2 TEST METHODS
|
MMMM yyyy
|
60.60
⇔ New
|
| ef06c4ae-4cbe-4598-a515-41320af31592 |
ES ISO 11059:2015
|
MILK AND MILK PRODUCTS - METHOD FOR THE ENUMERATION OF PSEUDOMONAS SPP.
|
MMMM yyyy
|
60.60
⇔ New
|
| 746a3cd5-23f2-471e-a480-6e5632804e07 |
ES ISO 11866-1:2009
|
MILK AND MILK PRODUCTS - ENUMERATION OF PRESUMPTIVE ESCHERICHIA COLI - PART 1 MOST PROBABLE NUMBER TECHNIQUE USING 4-METHYLUMBELLIFERYL-Β-D-GLUCURONIDE (MUG)
|
MMMM yyyy
|
60.60
⇔ New
|
| 45028c8d-2c64-49ed-bec8-50174253d6d9 |
ES ISO 11866-2:2009
|
MILK AND MILK PRODUCTS - ENUMERATION OF PRESUMPTIVE ESCHERICHIA COLI - PART 2 COLONY-COUNT TECHNIQUE AT 44 °C USING MEMBRANES
|
MMMM yyyy
|
60.60
⇔ New
|
| 65845555-2fcd-4f86-9d26-1be1bdb966fd |
ES ISO 11870:2013
|
MILK AND MILK PRODUCTS - DETERMINATION OF FAT CONTENT - GENERAL GUIDANCE ON THE USE OF BUTYROMETRIC METHODS
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 04cca827-623a-4c69-80e1-8f88595ea00f |
ES ISO 15495:2015
|
MILK, MILK PRODUCTS AND INFANT FORMULAE - GUIDELINES FOR THE QUANTITATIVE DETERMINATION OF MELAMINE AND CYANURIC ACID BY LC-MS/MS
|
MMMM yyyy
|
60.60
⇔ New
|
| 84b74a46-0f63-437b-bb0b-cc3dc8b3964c |
ES ISO 17193:2015
|
MILK - DETERMINATION OF THE LACTOPEROXIDASE ACTIVITY - PHOTOMETRIC METHOD(REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| b36a3916-a194-4c00-9137-ec3b491c609c |
ES ISO 19662:2021
|
MILK — DETERMINATION OF FAT CONTENT — ACIDO-BUTYROMETRIC (GERBER METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| e31cdcd8-2acd-4f2d-8183-b06c44279651 |
ES ISO 22662:2014
|
MILK AND MILK PRODUCTS - DETERMINATION OF LACTOSE CONTENT BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ New
|
| 6ec030ac-d9d5-4705-a296-abe753618921 |
ES ISO 22964:2017
|
MILK AND MILK PRODUCTS - DETECTION OF ENTEROBACTER SAKAZAKII
|
MMMM yyyy
|
60.60
⇔ New
|
| 8a525a14-7e9d-4ae6-a8b5-d9f7caa5c044 |
ES ISO 26323:2014
|
MILK PRODUCTS - DETERMINATION OF THE ACIDIFICATION ACTIVITY OF DAIRY CULTURES BY CONTINUOUS PH MEASUREMENT (CPH)
|
MMMM yyyy
|
60.60
⇔ New
|
| 48e13c28-ce2d-4f96-be76-b75f09568601 |
ES ISO 26844:2014
|
MILK AND MILK PRODUCTS - DETERMINATION OF ANTIMICROBIAL RESIDUES - TUBE DIFFUSION TEST
|
MMMM yyyy
|
60.60
⇔ New
|
| ecfefbba-2980-4d16-98f6-95af94dfea14 |
ES ISO 27105:2015
|
MILK AND MILK PRODUCTS - DETERMINATION OF HEN'S EGG WHITE LYSOZYME BY HPLC
|
MMMM yyyy
|
60.60
⇔ New
|
| cdee6fa0-70ac-49e8-93f6-1eaf6f262b3f |
ES ISO 3889:2013
|
MILK AND MILK PRODUCTS - SPECIFICATION OF MOJONNIER - TYPE FAT EXTRACTION FLASKS
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 3c63c7b0-ac55-432b-bc58-98b13513434c |
ES ISO 3890-1:2016
|
MILK AND MILK PRODUCTS - DETERMINATION OF RESIDUES OF ORGANOCHLORINE COMPOUNDS (PESTICIDES) - PART 1 GENERAL CONSIDERATIONS AND EXTRACTION METHODS
|
MMMM yyyy
|
60.60
⇔ New
|
| ec339987-889b-4af2-b5f9-fd40dbdbec8e |
ES ISO 5536:2016
|
MILK FAT PRODUCTS - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 118dc55a-78ea-4c3c-b676-9293e022bc4b |
ES ISO 5538:2012
|
MILK AND MILK PRODUCTS - SAMPLING -INSPECTION BY ATRIBUTES
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| bbc71551-c317-4cf6-90b9-80bc5d44f89e |
ES ISO 6733:2015
|
MILK AND MILK PRODUCTS - DETERMINATION OF LEAD CONTENT -GRAPHITE FURNACE ATOMIC ABSORPTION SPECTROMETRIC METHOD
|
MMMM yyyy
|
60.60
⇔ New
|
| 7b9433df-9c35-4f96-b9f4-98d8c0ead1f9 |
ES ISO 707:2012
|
MILK AND MILK PRODUCTS - GUIDANCE ON SAMPLING
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| 61fb48d0-4631-4882-8a73-8a1c30d5e57a |
ES ISO 7208:2012
|
SKIMMED MILK, WHEY AND BUTTERMILK - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
|
MMMM yyyy
|
60.60
⇔ Systematic Review
|
| fe40441f-c8fe-4043-a6d1-62b45176b1d7 |
ES ISO 8197:2001
|
MILK AND MILK PRODUCTS - SAMPLING - INSPECTION BY VARIABLES
|
MMMM yyyy
|
60.60
⇔ New
|
| 82f4d978-ff09-4af0-8d8d-bba7f08bd523 |
ES ISO 8262-1:2015
|
MILK PRODUCTS AND MILK-BASED FOODS -DETERMINATION OF FAT CONTENT BY THE WEIBULL-BERNTROP GRAVIMETRIC METHOD (REFERENCE METHOD) - PART 1 INFANT FOODS
|
MMMM yyyy
|
60.60
⇔ New
|
| a0eca492-49d6-4e90-9109-5c7a46933649 |
ES ISO 8262-2:2015
|
MILK PRODUCTS AND MILK-BASED FOODS - DETERMINATION OF FAT CONTENT BY THE WEIBULL-BERNTROP GRAVIMETRIC METHOD (REFERENCE METHOD) - PART 2 EDIBLE ICES AND ICE-MIXES
|
MMMM yyyy
|
60.60
⇔ New
|
| 425d8dd7-3589-4b27-8a19-171089d815c1 |
ES ISO 8262-3:2015
|
MILK PRODUCTS AND MILK-BASED FOODS -DETERMINATION OF FAT CONTENT BY THE WEIBULL-BERNTROP GRAVIMETRIC METHOD (REFERENCE METHOD) - PART 3 SPECIAL CASES
|
MMMM yyyy
|
60.60
⇔ New
|
| fb5f3aae-ea0c-4fb1-8c7b-84f8fa4a513c |
ES ISO 8851-1:2009
|
BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS (ROUTINE METHODS) - PART 1 DETERMINATION OF MOISTURE CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|
| 17a9dd6f-5199-4a62-92dc-fb01bde7baf0 |
ES ISO 8851-2:2009
|
BUTTER - DETERMINATION OF MOISTURE, NON-FAT SOLIDS AND FAT CONTENTS (ROUTINE METHODS) - PART 2 DETERMINATION OF NON-FAT SOLIDS CONTENT
|
MMMM yyyy
|
60.60
⇔ New
|